"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Butterfinger Cake, by Dot Zimmerman, is from Susie and Beth's Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 yellow cake mix 1 can sweetened condensed milk 1 - 12.25 oz. jar butterscotch 1 - 12.25 oz. jar carmel topping topping 1 container cool whip 3 - 4 butterfinger candy bars
Cook cake as directed. Remove from oven and poke holes. Pour condensed milk, butterscotch topping and carmel topping on cake. Cool cake. Top with cool whip and crushed butterfinger candy sprinkled on top.
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